Mediterranean Supper Omelet with Fennel, Olives, and Dill

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Goat cheese

  Hard type

  2 oz or 57g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Dill

  Fresh

  1 ½ tbsp or 0.8g

• Fennel

  Bulb, raw

  2 cup, sliced or 174g

• Egg

  Whole, fresh eggs

  5 extra large or 280g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Remove fennel fronds, chop and reserve. Thinly slice fennel. Coarsely crumble goat cheese. Coarsely chop olives and dill. Beat eggs well and season to taste with salt and pepper.
2. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; saut until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.
3. Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.

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